Type what you have

Ingredients

• ✓ vegetable broth
• chickpea
• beet
• lemon juice
• tahini
• olive oil
• garlic
• cumin
• salt

Instructions

1. 1 Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• chickpea
• lemon juice
• tahini
• olive oil
• garlic
• cumin
• salt

Instructions

1. 1 Combine garbanzo beans with vegetable broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Strain garbanzo beans, saving 2/3 cup liquid. Place garbanzo beans in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add reserved 2/3 cup liquid, cumin, and salt; blend for 1 minute more.

By Fioa

Ingredients

• ✓ vegetable broth
• olive oil
• rice
• onion
• garlic
• water
• romaine lettuce
• soy sauce
• lime juice

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
2. 2 Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
3. 3 Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.

By Sylvia

Ingredients

• ✓ vegetable broth
• butter
• olive oil
• leek
• cauliflower
• garlic
• salt
• black pepper
• heavy cream

Instructions

1. 1 Heat butter and olive oil in a large pot over medium heat. Add leeks, cauliflower, and garlic; cook and stir for about 10 minutes. Stir in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 45 minutes.
2. 2 Remove soup from heat; blend with an immersion blender until smooth. Season with salt and pepper; add heavy cream and continue blending until smooth.

By DRUMNWRITE

Ingredients

• ✓ vegetable broth
• ✓ vegetable broth
• asparagus
• onion
• butter
• all-purpose flour
• salt
• black pepper
• soy milk
• yogurt
• lemon juice
• parmesan cheese

Instructions

1. 1 Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. 2 Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. 3 Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. 4 Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

By Nanook

Ingredients

• ✓ vegetable broth
• canola oil
• mushroom
• green onion
• ginger
• salt
• rice wine
• shiitake mushroom
• kombu
• date sugar
• goji berry
• ginger

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
2. 2 Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
3. 3 Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
4. 4 Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments. Recipe developed by Marianne Williams

By Keaton Larson

Ingredients

• ✓ vegetable broth
• black pepper
• salt
• olive oil
• portobello mushroom
• black pepper
• salt
• truffle oil
• water
• cannellini bean
• cayenne pepper
• black pepper
• coriander
• red pepper flakes
• salt
• cilantro
• dijon mustard
• lime juice
• mint
• olive oil
• garlic
• shallot
• red pepper

Instructions

1. 1 Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
2. 2 Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
3. 3 Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
4. 4 Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
5. 5 Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

By Tanya Demeris

Ingredients

• ✓ vegetable broth
• chickpea
• soybean
• bay leaf
• onion
• water
• garlic
• lemon
• soy sauce
• black pepper
• tahini
• parsley

Instructions

1. 1 Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
2. 2 Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
3. 3 Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

By RCROYER

Ingredients

• ✓ vegetable broth
• garlic
• butter
• shallot
• red pepper flakes
• sea salt
• black pepper
• white wine
• white bean
• rosemary
• sourdough bread
• olive oil
• broccolini
• egg
• grana padano cheese
• chive

Instructions

1. 1 Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
3. 3 Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
4. 4 While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
5. 5 Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
6. 6 While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
7. 7 For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.

By Jonathan Charbz

Ingredients

• ✓ vegetable broth
• vegetable oil
• onion powder
• garlic powder
• black pepper
• salt
• bread crumb
• all-purpose flour
• milk
• egg
• green bean
• cayenne pepper
• salt
• wasabi powder
• horseradish
• milk
• cucumber
• buttermilk ranch dressing

Instructions

1. 1 Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
2. 2 Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
3. 3 Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
4. 4 Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

By Grace Philpot

Ingredients

• ✓ vegetable broth
• black bean
• salsa
• cumin
• sour cream
• green onion

Instructions

1. 1 In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. 2 Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. 3 Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

By Maryanne

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• garlic
• fire-roasted diced tomato
• cilantro
• sugar
• red pepper flakes
• heavy cream

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
2. 2 Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
3. 3 Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
4. 4 Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

By sweetiewoman

Ingredients

• ✓ vegetable broth
• sweet potato
• black bean
• picante sauce
• roasted red pepper
• cilantro
• paprika
• lime

Instructions

1. 1 Combine vegetable broth and sweet potatoes in a pot over medium-high heat. Bring to a boil and cook until sweet potatoes are softened, about 7 minutes.
2. 2 Meanwhile, combine black beans and picante sauce in a blender; blend until smooth.
3. 3 Add the black bean mixture and roasted red peppers to the soup. Reduce heat. Add cilantro, smoked paprika, and lime juice. Stir soup and cook until heated through, 5 to 7 minutes.

By Chef Mo

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• garlic
• spicy tempeh
• taco seasoning mix
• oregano
• red pepper

Instructions

1. 1 Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
2. 2 Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

By Shauntea

Ingredients

• ✓ vegetable broth
• olive oil
• jalapeno pepper
• garlic
• black bean
• tomato
• quinoa
• corn kernel
• kosher salt
• cilantro
• lime

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
2. 2 Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
3. 3 Fluff quinoa with a fork. Stir in cilantro and lime juice.

By LUCHAPROV

Ingredients

• ✓ vegetable broth
• rotisserie chicken
• salsa verde
• tomato puree
• chili powder
• cumin
• cayenne pepper
• salt
• black pepper
• cannellini bean
• sweet white corn
• bell pepper
• onion

Instructions

1. 1 Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. 2 Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• guajillo chile
• garlic
• cumin
• oregano
• pinto bean
• hominy
• red enchilada sauce
• cilantro
• lime juice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot. Cook and stir onion and guajillo chiles in hot oil for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Sauté function.
2. 2 Pour broth, pinto beans, hominy, and enchilada sauce into the pot; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 20 minutes for the pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard guajillo chiles. Stir in cilantro and lime juice.

By Soup Loving Nicole

Ingredients

• ✓ vegetable broth
• beef broth
• chicken broth
• fire-roasted diced tomato
• tomato
• onion
• garlic
• chicken soup base
• grapeseed oil
• mint leaf
• oregano
• cumin
• zucchini
• salt

Instructions

1. 1 Combine beef broth, chicken broth, and 2 cups vegetable broth in a large pot over medium heat; bring to a simmer.
2. 2 Meanwhile, combine remaining vegetable broth, fire-roasted tomatoes, tomato halves, onion, garlic, and chicken soup base in the bowl of a food processor; blend until fully combined, 1 to 1 1/2 minutes. Remove the processor blade and set the bowl aside.
3. 3 Heat oil in a 10-inch frying pan over medium-high heat. Add fideo pasta and cook, stirring constantly, until golden brown, 2 1/2 to 3 minutes. Stir in oregano and cumin. Hold a 6-inch strainer over the pan and pour in the blended tomato mixture. Quickly stir the sizzling mixture with a wooden spoon so it doesn't stick or burn; continue stirring for 1 minute. Discard any tomato solids left in the strainer.
4. 4 Pour fideo-tomato mixture into the simmering broth. Increase heat to high and cook for about 5 minutes. Reduce heat to medium-high and stir in zucchini and salt. Cook until fideo is tender yet firm to the bite, about 2 minutes more.

By 1010lisalynn

Ingredients

• ✓ vegetable broth
• vegetable oil
• pepper
• onion stir fry mix
• garlic
• cumin
• tomato
• green chile pepper
• salt
• pepper
• corn
• tortilla chip
• cheddar cheese
• avocado

Instructions

1. 1 Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. 2 Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

By DSYLVAN

Ingredients

• ✓ vegetable broth
• roma tomato
• ancho chile pepper
• olive oil
• garlic
• cumin
• shiitake mushroom
• water
• salt
• onion
• oregano
• lime
• red pepper flake

Instructions

1. 1 Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
2. 2 Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
3. 3 Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
4. 4 Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.

By Ana Martínez

Ingredients

• ✓ vegetable broth
• olive oil
• onion
• poblano pepper
• garlic
• basmati rice
• paprika
• cumin
• oregano
• salt
• black pepper
• tomato paste
• pinto bean

Instructions

1. 1 Heat olive oil in a medium pot over medium-high heat. Cook and stir onion, poblano pepper, and garlic in hot oil for 2 to 3 minutes. Add rice and cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and black pepper.
2. 2 Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes.
3. 3 Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

By Afzal Najam

Ingredients

• ✓ vegetable broth
• chickpea
• black bean
• pinto bean
• kidney bean
• water
• salsa
• brown rice
• taco seasoning mix
• corn
• iceberg lettuce
• avocado
• vegan cheddar cheese
• cilantro
• lime

Instructions

1. 1 Inspect dried beans, discarding any beans with impurities and any foreign objects. Put beans in a 7-quart multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select Bean function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Allow natural release for 8 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Unlock lid, drain liquid, and return drained beans back to pot. Add vegetable broth, 1 1/2 cups salsa, rice, and taco seasoning. Stir to combine.
3. 3 Cut the ear of corn into 5 pieces. Nestle each piece into the rice mixture, with some space between each. Close and lock the lid. Cook on Rice function for 22 minutes.
4. 4 Allow pressure to release naturally for 5 minutes. Manually release any remaining pressure, 5 to 10 minutes more. Fluff with a rice paddle.
5. 5 Divide lettuce between 5 bowls. Top with equal amounts of rice. Add equal amounts of avocado, vegan cheese, and cilantro. Serve with remaining salsa and lime wedges.

By Buckwheat Queen

Ingredients

• ✓ vegetable broth
• tomatillo
• garlic
• poblano pepper
• olive oil
• onion
• oregano
• cumin
• chili powder
• great northern bean
• pinto bean
• kale
• corn kernel
• bulgur wheat
• kosher salt

Instructions

1. 1 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
3. 3 Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
4. 4 Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
5. 5 Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
6. 6 Simmer chili gently until bulgur is tender, 15 to 20 minutes.

By Alice Waugh

Ingredients

• ✓ vegetable broth
• tomatillo
• cilantro
• lime juice
• salt
• olive oil
• onion
• poblano pepper
• jalapeno pepper
• garlic
• cumin
• oregano
• white hominy
• pinto bean

Instructions

1. 1 Add tomatillos, cilantro, lime juice, and salt to a blender. Blend until smooth. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, poblano, and jalapeno. Cook for 4 minutes. Add garlic, cumin, and oregano; cook for 1 minute. Hit Cancel.
3. 3 Pour tomatillo sauce into the pot. Add hominy, pinto beans, and vegetable broth. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle into bowls and garnish as desired.

By Soup Loving Nicole

Ingredients

• ✓ vegetable broth
• black pepper
• salt
• cayenne pepper
• cinnamon
• whole kernel corn
• tomato
• black bean
• chickpea
• pinto bean
• cumin
• chili powder
• adobo sauce
• chipotle pepper
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
2. 2 Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

By linzianne

Ingredients

• ✓ vegetable broth
• mexican cheese blend
• sour cream
• corn tortilla chip
• salt
• black olive
• green chile pepper
• red kidney bean
• black bean
• red enchilada sauce
• green chile pepper
• tomato
• white hominy
• garlic
• green bell pepper
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat; add onion, green bell peppers, and garlic. Cook and stir until onion and bell peppers are tender, 2 to 3 minutes.
2. 2 Mix hominy, diced tomatoes with green chile peppers, vegetable broth, enchilada sauce, black beans, kidney beans, green chile peppers, and olives into onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors combine, about 20 minutes. Season soup with salt.
3. 3 Place tortilla chips into serving bowls and top with soup. Garnish each bowl with sour cream and Mexican cheese blend.

By Jenna Branson

Ingredients

• ✓ vegetable broth
• green onion
• sour cream
• avocado
• tomato
• mexican cheese blend
• tortilla
• cilantro
• taco seasoning
• fire-roasted diced tomato
• black bean
• long grain rice
• olive oil
• onion
• black pepper
• salt
• ground beef

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; if available, select "more" option. Add ground beef, salt, and pepper. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Add onion and cook until starting to soften, 1 to 3 minutes more. Add olive oil and rice. Cook and stir until some grains start to turn golden brown, about 2 minutes. Stir in beans, tomatoes, broth, and taco seasoning.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff burrito bowl filling with a fork and add cilantro.
4. 4 Serve filling in tortillas with Mexican cheese blend. Garnish with fresh tomatoes, avocado, sour cream, and green onions.

By Charlene Watson

Ingredients

• ✓ vegetable broth
• avocado
• lime
• cilantro
• quinoa
• black pepper
• chili powder
• paprika
• cumin
• salt
• corn kernel
• fire-roasted diced tomato
• black bean
• garlic
• jalapeno pepper
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
2. 2 Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

By Misty Noelle

Ingredients

• ✓ vegetable broth
• monterey jack cheese
• avocado
• cilantro
• black pepper
• salt
• hot pepper sauce
• chili powder
• mushroom
• sweet corn
• zucchini
• tomato
• garlic
• red bell pepper
• onion
• peanut oil
• cooking spray
• flour tortilla

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange tortilla strips on a baking sheet and lightly with cooking spray.
3. 3 Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
4. 4 Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
5. 5 Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
6. 6 Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

By april

Ingredients

• ✓ vegetable broth
• tortilla chip
• lime
• radish
• avocado
• cilantro
• kosher salt
• oregano
• bay leaf
• yellow hominy
• chile powder
• cumin
• adobo sauce
• adobo sauce
• ancho chile
• plant-based protein
• zucchini
• garlic
• celery
• onion
• olive oil

Instructions

1. 1 Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
2. 2 Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
3. 3 Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
4. 4 To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

By Allrecipes Member